Recipe by Anita Hughes
"This recipe was my grandmother's, brought over from Italy many years ago. It was always one of my favorites. Thanks Norna."
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1 (16 ounce) package
extra virgin olive oil
chopped oil-cured olives
minced fresh oregano
chopped fresh parsley
green onions, chopped
1 (15 ounce) can
garbanzo beans (chickpeas), drained and rinsed
red wine vinegar
grated Parmesan cheese
salt and pepper to taste
This is really good, I loved the chick peas! I did not use oil cured olives, they were over $3 for a small jar at my grocery store. I used regular black olives. Added a little more olive oil and vinegar after it was refrigerated, as the instructions suggested. I will make this again, I am already wishing I had brought a bigger bowl for my lunch, thanks Anita! I have made this again and also added canned artichokes to the chick pea mixture. I am suprised the vegetarians out there aren't all over this one! very good!
I thought it was too dry. Perhaps I put too much grated cheese in, or maybe because I left the olives out.
Anita: Loved this recipe. I am always looking out for chick pea recipes. After the salad chilled overnight I added a tiny bit more salt, pepper, oil and vinegar. Thanks for the recipe. Will definitely make it again!!
I just made this into a pasta salad. I increased the olive oil to 1 cup and the vinegar to 1/2 cup and used 1 tablespoon dried oregano and chilled it. Salt and pepper to taste. It was good.
This was good, I added tomatoes, some hominy, garlic, and some mozzerella cheese at the end.
This salad rocks!!! I added a rib of celery, diced, and a small jar of pimientos for added color and crunch. It was absolutely delicious! I added the parmesan just before serving and had no problem with dryness. Loved it and will definitely make again!
A simple, delicious salad--not just starch, but protein from the chickpeas. I used a bit of garlic salt, but otherwise made it exactly as noted. Brought it to a potluck luncheon where there were vegetarian guests. It was a hit.
I added garlic and fresh tomatoes to this recipe, it was delicious ! Thanks so much !
* Percent Daily Values are based on a 2,000 calorie diet.
Pasta Chickpea Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 93
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